Skip to content

Tofu – the quest for flavour

January 23, 2009

Sometimes, sauces and flavour just slip off the surface of tofu, or it just sits on the very surface, ne’er making it through. Freezing tofu, especially relatively soft tofu (Tofuman in Christchurch makes quite a soft wobbly tofu), makes the tofu spongey-like,and makes the texture totally different – check it out:


Also, it’s great to freeze the last pieces of tofu when you get a big box (bulk buying = cheaper tofu, dontcha know), so they don’t go off too quick. You want to freeze it for a good few days, the older and longer you freeze, the bigger the holes and the dryer the tofu ends up being once defrosted.

Anyway, how to make the most of this flavour-sponge? Well, one way is this thai-style (erm, don’t wuote me on that) red curried tofu, but for summer, I’ve made it not in a soup formation and added a weird twist (namely, the flat parsely, but don’t worry if you can’t find any)tofusponge1

Red curry tofu stir fry

a rough guide, since frozen tofu changes weight!

Chop your defrosted frozen tofu into one inch cubes or strips, just make sure they’re sort of thick or they may fall apart a bit. Chop up some spring onion into diagonal strips, and chop up some flat parsely, keeping them separate. Smash some cloves of garlic and chop roughly, then slice 1-2 thin slices ginger.

Heat some cooking oil on medium heat in a large frypan or wok, and add tofu, a pinch of salt, some pepper, and about 1 Tbs red curry paste + 1 Tbs tomato sauce or paste to piece to each cup-sized block of tofu (or around there :P). Mix to coat the tofu, and cook for approx two minutes before tossing to unstick, then add garlic and let cook another minute on the other side. Add a splash of water, and let steam evaporate before adding spring onion and flat parsely, reserving some spring onion for garnish. Cook until the parsely wilts, turn off heat, and dish up, garnishing with uncooked spring onion.

6 Comments leave one →
  1. January 23, 2009 2:59 am

    This is interesting! I had wondered whether or not it is ok to freeze tofu (and also how to make it more flavor-absorbant.) I will certainly try this the next time we have a leftover brick!

  2. January 23, 2009 8:06 pm

    Thank you! I have been trying to figure out how to get that spongy texture for some time. I can’t wait to try this.

  3. January 29, 2009 9:40 pm

    One question though. The tofu I buy is packed in water. Do I take it out of the water, then freeze it? Or just stick the whole package in the freezer with the water still in it?

  4. twospoons permalink*
    January 29, 2009 11:44 pm

    Mary: You can put it in the freezer with the water, but make sure the water is not filled up too high and that when you freeze it, the tofu is not vacuum packed in the water. You can also freeze it dry, the end result will depend on your tofu as well. Try experimenting with a small piece of tofu if you’re not sure :)

  5. February 6, 2009 10:05 pm

    That looks absolutely delicious! And thanks for the tip about freezing tofu. I’m excited to try freezing.

  6. July 30, 2009 11:41 pm

    Thank you so much! I tried to buy tofu-sponge here in Germany when I wanted to cook some Singaporean Laksa but couldn’t find it anywhere! Now I can make my own! :-))

Stir the pot with a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: